Going pumpkin.

In my family, apple pie traditionally wins out over pumpkin. If we have to choose one kind of pie to eat at Thanksgiving, we're going to choose apple. That's just how we roll.

That said, I actually rather like pumpkin pie, especially when it's a bit light and custardy, and served with some whipped cream. (To be honest, I like everything better when it's served with whipped cream.) And, as you know, I have a special sweet spot for anything boozy, particularly if said booze is bourbon.

And since we have a big group at Thanksgiving this year, which means multiple pies, I decided it was time to finally try the recipe for bourbon pumpkin pie from the late Gourmet's very last issue. (Fitting, I think, that it went out on one of its stellar Thanksgiving showings.) I'm lucky enough to have a proving ground for my Thanksgiving pies: my office does an annual potluck lunch a couple weeks before the holiday, which means I get to try out my recipes on a wide and willing audience.

This year, the response was definitely positive: bourbon pumpkin pie FTW! Which, I have to tell you, made me pretty happy. Not only is the pie tasty, it's also supremely easy to make. Rolling out the crust is pretty much the most intensive task; other than that, all you really have to do is parbake it, mix up the filling, and bake everything together for one last round. Super, super simple.

My kind of pie, and yours too, unless you're some kind of crazy person who doesn't like easy, delicious pie. In which case, that's cool.

Bourbon Pumpkin Pie
Adapted from Gourmet

1/2 recipe Queenie's pie crust
15 ounces pure pumpkin
2 cups heavy cream, divided
1/3 cup sour cream
2 large eggs
3/4 cup plus 1 tbs. turbinado sugar, divided
3 1/2 tbs. bourbon
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground allspice
1/2 tsp. cloves
1/4 tsp. salt

Roll out dough between two lightly floured sheets of plastic wrap into a 12-inch round and fit gently into pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

Preheat oven to 375°F with rack in middle.

Line shell with foil and fill with pie weights. (If you don't have pie weights, just use rice. Pour the rice back into a jar when you're done, and use again the next time you need pie weights. See? Now you have pie weights!)

Bake until the sides of the crust are set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell until very lightly golden all over, 10 to 15 minutes more. Cool completely.

Whisk together remaining ingredients (leaving aside one cup of cream and one tablespoon of sugar) and pour into cooled shell.

Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Check on the pie occasionally, and if you notice the shell getting too dark for your liking (a strong possibility with a parbaked crust), cover the visible parts of the crust with a ring of aluminum foil, or with one of these. Cool the pie completely before serving.

The pie will keep overnight in the fridge; just make sure to cool it completely, then cover it with plastic wrap. Store on a level surface in the fridge. Make sure to bring the pie out early enough to return it to room temperature before serving; I'd give it at least 90 minutes.

Just before serving, whip the remaining cup of cream with the remaining tablespoon of sugar, just until it forms soft peaks. Serve the pie with generous dollops of the whipped cream.

Serves eight.